Smoked Pork Tenderloin

For our wedding anniversary we’ve started a tradition where we pick out a present for ourselves.  Something we would enjoy together.  Last year our grill that was over 10 years old was falling apart and probably wasn’t the safest thing anymore.  So off we went to get ourselves a new grill.  After much research we settled on one that had 5 burners, a side burner, and last but not least, a smoker!  This is the only smoker I like, the human kind walking by me on the street, not so much.

For pork I usually use apple wood chips.  To add flavour to this dish I also used lemon thyme from the garden.  But you must soak these first in water.

These should soak for about 20 minutes but you can do it for longer if you have other stuff to complete.

For this cut of meat I am able to get all natural without any antibiotics or hormones at our local grocery store.  For the marinade I used a bit of olive oil, minced garlic, white balsamic vinegar, some dried oregano and basil.  I salt and pepper the pork then put the marinade on top.  I got distracted and forgot to take a picture.  It was absolutely gorgeous.  Trust me.  😉

While the pork is absorbing flavours I start the smoker.  When it is about 250F I put the pork in.  If I have time I let it cook completely in the smoker. I do let the temperature get up to about 350 F.  It was getting late and we all get cranky if we don’t get fed so I smoked it for about 40 minutes and finished it off in the toaster oven.  Crankiness averted!

Let it rest and then serve.  This meal took a bit longer due to the protein.  Overall from the time I started until the time we sat down to eat was about an hour and 15 minutes.